New recipe: Crisp chicken and sauce

Last week when I shared the Shrimp calzone recipe, I said I would try to share some of our favorite recipes, one every week. I don't know for how long I would be able to do that, or if I will remember :), but at least this week I did remember.

I found this recipe several years ago in one of those free magazines that Public sends out. It turned out into one of the favorites of every member of the family. The girls love it, Matthew loves it and I love it. And it may take 30 min to get it all done. Can you beat that :)?

So here are the ingredients: (Serves 4)

2 cups Minute brown rice (I use at least one more cup)
1 can chicken broth Ritz crackers, finely crushed (TUC for those here in this side of the ocean)
2 tbsp Grated parmesan cheese
4 boneless skinless chicken breast halves
1/3 cup Chive and Onion cream cheese spread (Finas hierbas if you are in Spain)

And here is how to make it:

Kayla was the cook help for today. They love to help but when I allow one to help, the other two come running. So we decided to make them take turns.

Mix cracker crumbs and parmesan cheese in a plate. Dip chicken in cracker mixture, turning to coat.

Cook rice as directed on package using 1 1/4 cups of the broth and 1/2 cup of water. If you are not using minute rice, or you are not using the regular cans of chicken broth, just cook the rice with lots of chichen broth because the point is that the rice would take the taste of the chicken.

Add remaining 1/2 cup of broth and cream cheese in a small pan. Cook on medium heat until mixture comes to boil, stirring constantly. Simmer 3 min, or until sauce thickens. Set aside

Heat oil in large skillet on medium heat. Add chicken and cook. Don't you love it when everything is getting cook in the same area?

How we serve it?. Rice first. Chicken second. Sauce on top. Enjoy!.............

....... She sure is :)